PASTURED PORK
Pork tastes better when pigs are raised outside, eat a diverse diet, and are allowed to express their natural instincts. We raise our pigs on organic pasture and certified organic feed from the time they are weaned until butcher. We rotate the pigs through our pasture every few days so they have continual access to pasture.
We sell retail cuts in our Farm Store and whole, half, and quarter hogs in the fall. The Farm Store is typically open June - September Saturdays from 10am-12pm or by appointment. If you see cars at the barn, stop & we may be able to help you! We will open by appointment outside usual store hours.
BUYING A WHOLE, HALF, OR QUARTER PIG
DEADLINE: MID-OCTOBER
We sell our certified organic pigs by the whole, half, or quarter animal. The benefits of buying a whole, half hog are that you get to choose what cuts you would like from the butcher, and you pay a discounted price relative to purchasing by the cut. A quarter pig still gets you a discount, but you don't get to choose your individual cuts. Here is how the process works:
1. You sign up for a whole, half, or quarter hog using our Order Form. It is a $50 deposit to reserve a half hog and $100 to reserve a whole hog. A $25 deposit for a quarter. We will invoice you for the deposit, you may send a check, or stop in the farm store and make your deposit via cash, check, credit card.
2. We contact you to confirm. Our pigs will be butchered mid-October and will be ready early/mid-November.
3. The butcher specifies how you'd like your half or whole pig cut up and what, if anything, you'd like smoked (for additional cost). For customers purchasing a quarter, you will receive standard cuts. Here is a link to my recommended cuts.
4. We deliver the pig to the butcher. We will pick up the pork from the butcher boxed for each customer & set up a pickup time at the farm. You can choose to pick up your pork from the butcher directly --please let us know if you would like this option. You will pay for the pork and butcher fees when we deliver your pork.
5. Price is based on hanging weight: Whole pigs= $4/lb, Half pigs= $4.25/lb, Quarter pigs= $4.50/lb. Butcher fees are an additional cost and run about $0.99lb, and about $1.85/lb-$2.50 for specialty processing like sausage links, bacon, brats, etc
WHOLE PIG
Hanging Weight: 200 lbs
Cost: $4/lb
Total Due to Okoboji Pastures: $800
Butcher Fees: $199
Total Cost: $999
Take-Home Weight: 145 lbs
Average Price per Pound: $6.88
HALF PIG
Hanging Weight: 100 lbs
Cost: $4.25/lb
Total Due to Okoboji Pastures: $425
Butcher Fees: $100
Total Cost: $525
Take-Home Weight: 75 lbs
Average Price per Pound: $7.00
QUARTER PIG
Hanging Weight: 50 lbs
Cost: $4.50/lb
Total Due to Okoboji Pastures: $225
Butcher Fees: $50
Total Cost: $275
Take-Home Weight: 37 lbs
Average Price per Pound: $7.43
WHAT TO EXPECT FROM A HALF PIG:
A half pig includes approximately: 15-20 chops, 4 packages sirloin steaks, 8-15 pounds ground pork or sausage, 1 hams (or have it sliced into deli ham), 8-10 pounds bacon, 4 shoulder roasts, (or 2 roasts and 4-6 country style ribs), tenderloin roast (or can be kept on chops), rack of ribs, 2 packages hocks, 2-3 packages lard.
HOW MUCH FREEZER SPACE DO I NEED?
Plan on one cubic food of freezer space for every 15-20 pounds of meat (about the size of the interior of a milk crate). For a whole pig, you will need 5-6 cu. feet for a half pig- 2.5-3 cu. feet. You can also rent freezer space at Forbes Meat & Liquor Locker in Spirit Lake. This is how everyone bought and stored local meat a generation ago. Lockers are $10/mo. Share with a friend!
PRICING ESTIMATES
The hanging weight for one of our pigs is usually between 180 and 230 pounds. The weight of the pork you take home is usually 100-150 pounds for a whole pig, 50-80 pounds for a half pig, or 25-40 for a quarter. The actual weights vary a fair amount from animal to animal, and also depend on how you have your pig butchered, but here is a breakdown of the cost for a typical pig of 200 pounds hanging weight:
WHOLE PIG
Hanging Weight: 200 lbs
Cost: $4/lb
Total Due to Okoboji Pastures: $800
Butcher Fees: $199
Total Cost: $999
Take-Home Weight: 145 lbs (average price per pound: $6.88)
HALF PIG
Hanging Weight: 100 lbs
Cost: $4.25/lb
Total Due to Okoboji Pastures: $425
Butcher Fees: $100
Total Cost: $525
Take-Home Weight: 75 lbs (average price per pound: $7.00)
QUARTER PIG
Hanging Weight: 50 lbs
Cost: $4.50/lb
Total Due to Okoboji Pastures: $225
Butcher Fees: $50
Total Cost: $275
Take-Home Weight: 37 lbs (average price per pound: $7.43